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Preheat oven to 425 degrees F.
Place eggplant in a 9-by-13-inch baking dish. Drizzle with 2 tablespoons oil; toss to coat. Bake until starting to brown, about 30 minutes.
Meanwhile, combine tamari, rice wine (or sherry), sugar, vinegar and water in a small bowl. Stir until the sugar is dissolved. Set aside.
Combine pork, garlic, ginger, white pepper and salt in a medium bowl. Using about 3 tablespoons for each, form the mixture into 18 meatballs. Place cornstarch in a shallow dish. Roll meatballs in it until well coated.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until golden, 5 to 7 minutes. Add the reserved sauce and cook, turning the meatballs to coat with the sauce, until it is slightly thickened, 1 to 2 minutes more. Add the meatballs, sauce and scallions to the eggplant.
Bake the casserole until the eggplant is very tender and an instant-read thermometer inserted in a meatball registers at least 165 degrees F, about 15 minutes.
Combine cilantro, peanuts and red pepper in a small bowl. Sprinkle over the casserole just before serving.